Tag: chipotle

Oh my, this is all kinds of yum! It is possible that I’ve started a blog post with that line before, but oh well, it really is!

Seeing as I’m now looking for very low carb/no carb options (and trying to eat as LCHF as possible), dinner time isn’t always as easy as a stir-fry or pasta dish that I now can’t have. In an effort to try to keep dinners interesting, I’m generally playing around with flavours and different ways to make sure we’re full enough.

This dinner ticked both of those boxes in a big way. Meat and lettuce leaves on their own don’t really excite me, but adding some spices to the meat and then drizzling the Chipotle Mayo over the top is the winner here. My Chipotle Mayo recipe comes from ‘A Mexican Cook‘ and I have to say, it works every time. Don’t try this with dry chipotle powder though, you really need to find the tinned whole chipotle in adobo (even here in Australia they are getting easier to find – yahoo!). I make mine in my Thermomix, but the original directions are using a blender/food processor, so it is easily adapted.

Chicken, Chorizo & Chipotle Salad

2 Chicken breasts

2 Chorizo sausages

2 tsp Cumin

1 tsp Chipotle powder

1 tsp salt

Salad leaves

Red onion

Chop the chicken into bite-sized pieces and slice the chorizo. Coat the chicken in the cumin, chipotle and salt mix and then toss in a frypan until cooked. Set on a wire rack to cool. Cook the chorizo pieces and also set aside to cool. Arrange salad leaves and chopped red onion on a plate.

Chipotle Mayo

2 Chipotle chilies in adobo

1 free-range egg

1 tsp American Mustard (or Hot English)

1 tsp lime or lemon juice

1 tsp salt

1 cup Rice Bran oil

Put the chipotle chilis in the Thermomix/blender and blitz until fine (Thermie speed 5 for 3-4 seconds). Add the egg (whole), mustard, lime (or lemon) juice and salt and blitz to combine (Thermie speed 5 for 3-4 seconds or until all combined). If using a Thermomix, insert the butterfly and set to speed 4. Start drizzling the oil in through the lid slowly with the MC on. I usually take 1 1/2 – 2 minutes to pour the one cup of oil in. If using a blender, add the oil through the lid slowly – again, try to take 1 1/2 – 2 minutes for this quantity.

Once the chicken and chorizo pieces are cool, arrange over the salad leaves and then drizzle the mayo over the top. You could probably add coriander leaves (cilantro) as well. Yum.

You’ll definitely want to try this one more than once! Let me know if you make this and what you think.

Actually, it is probably more true to say that chipotle and *I* should be married! But seriously – how good is that smokey flavour, the heat that creeps up on you but doesn’t overpower… ahhhhh chipotle you have been one of my favs for years and years. I’m glad Aussie palettes are finally getting the opportunity to fall in love with (and totally embrace) chipotle. …

Yum yum yum! This combination of flavours includes some of my absolute favourites.

I follow a fab food blog Pinch of Yum and in my emails last week I had a couple of yummy things pop up.
First came the recipe for Caramelised Pork Tacos and then a few days later this Avocado and Coriander (Cilantro in other places of the world) dressing/sauce landed in my inbox too – and I’m thinking ooohh… they would go so well together and I needed an excuse to make more Chipotle Mayo which I knew would be a perfect accompaniment. So last Thursday I was determined to make the creations and include some other of my favourite yums as well.